Orange chicken stew

2  teaspoons		canola oil
1  lb.		boneless skinless chicken breasts
1  cup		onions
2		cloves garlics
8  ounces		mushrooms sliced
1  teaspoon		dried rosemary
1  teaspoon		dried thyme
1/4		salt and pepper
2  teaspoons		grated orange rind
2		oranges
1  cup		chicken stock
1/2  cup		Romano beans dreined and rinsed
1/2  cup		green bell pepper
1  tablespoon		cider vinegar
1/3		fresh Italian parsley
2  teaspoons		cornstarch
1  cup		tbps water

Tip: Click on the ingredient links to learn the nutritional information for all the Orange chicken stew ingredients. The serving size for any ingredient in Orange chicken stew may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

heat oil over medium heat. Brown chicken and remove to plate. Add onions garlic mushrooms rosemary thyme salt and pepper and cook for 8 minutes or until the liquid evaporate.
Return chicken with orange rind, oranges, stock and bay leaf.
Bring to boil. Cover and simmer for about 30 minutes.
Add beans green pepper vinegar and parsleu. Cook for 10 mintues or until heated through. Whisk cornstarch and water and add to chicken. Cook until thicken. remove bay leaf.